In my family, I’m affectionately dubbed “Baby Spice.” This nickname doesn’t come from any resemblance to the famous pop group from the 1990s; instead, it’s a lighthearted acknowledgment of my complete aversion to anything even mildly spicy.
Every time I’m about to order in a restaurant, I can’t help but ask, “Are you sure that sauce isn’t spicy?” It’s a question I pose religiously. And without fail, the response is always a reassuring “Oh, no, not at all.” However, when the food arrives, I inevitably find myself gasping and choking, desperately reaching for water that does little to alleviate my distress.
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My children roll their eyes at my predictable reaction. “Here, have a piece of bread,” one of them will say, as if it’s a foregone conclusion that I’ll need it. “And yes, I’ll trade meals with you,” they add, resigned to the situation.
I know I can’t be the only one who feels this way about spicy food. Many individuals, however, seem to thrive on it, relishing the experience of fiery flavors and even seeking out extreme heat. Some people make it a point to challenge their taste buds with the hottest peppers available.
My husband was a prime example of this spice-loving category; he would eagerly tackle any spicy dish, beads of sweat forming on his forehead, yet he enjoyed the experience thoroughly.
This vast spectrum of tolerance for spice raises the question: why do people react so differently to spicy foods? According to a recent study, our individual responses may stem from how our expectations shape our sensory experiences. Essentially, my overwhelming discomfort with spicy food could be largely tied to my anticipations regarding it.
“Expectations are powerful,” remarked Dr. Susan Albers, a clinical psychologist at the Cleveland Clinic in Ohio, who was not involved in this study. “They can transform a burning sensation into either a pleasurable experience or an unpleasant one, depending on how we anticipate the flavor.”
Many who are sensitive to spice often shy away from popular dishes, such as kimchi, a traditional Korean fermented vegetable dish, primarily due to its spiciness.
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A Study on Spice Preferences
The study, published recently in the journal PLOS Biology, involved brain scans of 24 individuals who enjoyed spicy foods and 22 who did not. During these scans, participants were administered squirts of mild and high-intensity hot sauce, followed by water, while being shown two blue peppers. The color of the peppers gave no indication of the spiciness level of the sauces.
In a subsequent trial, participants were shown red peppers when receiving the hottest sauce, one red and one blue pepper for the milder sauce, and two blue peppers when served water.
The results showed that individuals who loved spicy foods exhibited heightened activity in the pleasure centers of their brains, particularly with hotter sauces. In contrast, those who disliked spicy foods displayed increased activation in pain centers whenever hot sauce was applied during both trials. However, their perception of pain became significantly more intense in the second trial when they anticipated the hottest sauce.
“I was surprised by how strongly negative expectations amplified the brain’s pain response, even when the stimulus was identical,” stated Yi Luo, the lead author of the study from East China Normal University in Shanghai. “This underscores how our anticipation of discomfort can significantly amplify the pain experience,” Luo noted.
Besides expectations, genetics may also play a role in food preferences. For instance, people with a particular gene might experience cilantro as tasting like soap, while others might relish it.
“While some aspects of food preference can be attributed to expectations, there are also biological factors at play that affect how we perceive different foods,” Albers pointed out. “Everyone experiences the same foods uniquely, much like fingerprints; your taste preferences are wholly your own.”
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Tips for Embracing Spice
My family would certainly appreciate it if I could evolve from a spice wimp to a spice lover, allowing us to share meals that have more kick without my commandeering their milder dishes.
If you’re interested in broadening your spice tolerance, Albers provides some valuable strategies:
- Reframe Negative Associations: If you find spicy food unappealing, try approaching it with curiosity instead of aversion. “This mindset shift might alter your perception and overall experience,” she suggests.
- Experiment with Different Spices: Focus on the full sensory experience. Take note of the flavors, textures, and heat levels of various spices without passing judgment.
- Mind Your Visual Cues: Pay attention to how visual cues related to food, such as menu descriptions or food presentation, shape your expectations. Utilize this awareness to help manage your anticipation regarding spicy experiences. For example, Albers points out, “Paprika may be red, leading some to believe it will be spicy, but it’s not. A curry will have a different heat profile than a chili pepper. Remember that expectations can significantly influence your tasting experience.”
- Listen to Your Body: As you indulge in spicy food, check in with your body’s responses. Observe where you feel the heat and how it evolves over time. This awareness will help you better understand your personal tolerance and enjoyment limits.
- Pair Spicy Foods Thoughtfully: When consuming spicy dishes, consider balancing the heat with cooling elements, such as a piece of cheese or bread. Start with small bites, Albers advises. “This approach can enhance your overall enjoyment and make the experience more manageable.”
A Word of Caution for Spice Lovers
For those in the spice-loving camp, it’s important to recognize that not all spicy foods are created equal. On the Scoville scale, which measures pepper heat, a Carolina Reaper pepper rates at an astounding 1.7 million Scoville Heat Units, while a Naga Viper registers around 1.4 million units. In comparison, a jalapeño pepper typically falls between 3,500 to 8,000 units.
Spicy foods can elevate your metabolism and heart rate and may even lead to vomiting and gastric distress, indicating a physiological response,” Albers cautions. “If you notice your heart racing rapidly or you begin to sweat excessively, it could be a sign that spicy foods aren’t suitable for you.
